A blog by House on the Hill

I have had several people point out that the recipe for the gingerbread cookies is vegan. I had not thought about it before posting the gingerbread recipe, so am grateful to those of you who noticed. I have a few people in my circle who will be getting this treat , some who are vegan and some who are not!

Bake and make a vegan happy!

Connie

Yep, Halloween is done and we are deluged with thoughts of what needs to be done in preparation for the holiday season. You can make your springerle now and mark it off your list.

Just remember to enjoy the process and  the preparations!

Happy Baking!

Connie

Here’s a recipe that I developed this summer; it will make beautiful and tasty gingerbread. Be sure to choose a deeply and boldly carved design, one without really  fine details.  You’ll make the non springerle lovers very happy!

Happy Baking!

Connie

Gingerbread cookies using M4060 Swiss Sextet

Molded Gingerbread Cookies

Put into large mixing bowl and whisk together:

• 3  cups plus 2 tablespoons unbleached flour
• ¾ teaspoon baking soda
• ½ cup sugar
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt

Measure into a large measuring cup and mix thoroughly:

• ½ cup vegetable oil
• ½ cup molasses
• ½ cup dark corn syrup
• 2 tablespoons water

Now combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk).  Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag.  Let the dough rest for 1 hour or refrigerate overnight.

On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold.  Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Reflour the mold for every pressing.

Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 – 12 hours.

Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.

You can also use all molasses, but you will need to add an additional 6 Tablespoons of flour.

This recipe is easy to double.

I just returned from teaching a Springerle class at the Birmingham Bake and Cook Co. in Birmingham, AL. What a great group of enthusiastic cookie bakers we had! Thanks to the proprietor, Susan Green, for welcoming me to her shop for the class.

I am always so happy to share the tradition!

Connie

Yes, I need some springerle and this is the only day I can make them this week….and guess what, IT”S RAINING! Which reminded me of one other tip that I did not put in my notes about weather conditions.

When it is damp or raining, space your cookies further apart to give additional air circulation. Don’t put them on the tray to dry with only 1/2 inch spacing between the cookies, but give them 1 1/2 to 2 inches between cookies. You will use more trays, but they will dry better.

Happy Baking!

Connie

If you are struggling with springerle in the heat and humidity, but you don’t have a dehydrator, here are a few tips that might aid you!

1) Turn the air conditioner way down to mid 60’s to dry the cookies.

2) Break your eggs into a bowl and make sure they weigh in total no more than 9 ounces. (i.e. a large egg usually weighs about 1.5 ounces) This is using my recipe which calls for 6 eggs.

3) Dry the cookies for 36 hours, especially if they are large cookies.

4) Remember not to make the cookies when it is raining or you are really going to have to abuse your air conditioning system!

Connie

Do NOT use silicone mats for baking springerle cookies!  They are wonderful for baking many things, especially soft gooey cookies, like chocolate chip cookies or fudgy drop cookies. But the problem is that with springerle  you want the steam to escape from the bottom of the cookie while it is baking and silocone mats do not allow this to happen. If the steam does not escape from the bottom, it has to go somewhere and it will puff out the sides, or worse, the steam will break through the top of the cookie and thus impact the beautiful print on the top surface of the springerle.

It’s hard to believe that I have not yet shared Nini’s recipe on this blog! I have tried many others and tasted even more, but this is still my favorite.  I very much know that the “favorite” label has a lot to do with my family tradition and the recipe’s familiarity, but I will also tell you that many people who have said they don’t like springerle have tasted my recipe and are converts.

If you have not tried it, here is my recipe for your enjoyment! Reread my entry on hartshorn….I personally would never make this recipe with anything but hartshorn. The cookie is much harder when made with baking powder!

NINI’S PERFECTION SPRINGERLE COOKIES

 1/2 teaspoon baker’s ammonia (hartshorn) or baking powder

2 Tablespoons milk

6 large eggs, room temperature

6 cups confectioner’s sugar (1-1/2#)

1/2 cup unsalted butter, softened but not melted

1/2 teaspoon salt

1/2 teaspoon oil of anise, lemon or any other flavor

2 lb. box sifted cake flour (swansdown or Softasilk)

Grated rind of orange or lemon, optional (enhances flavor of the traditional anise or citrus flavors)

More cake flour as needed

Springerle Recipe Directions

Dissolve hartshorn in milk and set aside.  Beat eggs till thick and lemon-colored (15-20 minutes).  Slowly beat in the confectioner’s sugar, then the softened butter.  Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired.  Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make a stiff dough.  Turn onto floured surface and knead in enough flour to make a good print without sticking.  Follow general directions for imprinting and drying cookies.  Bake on greased or baker’s parchment-lined cookie sheets at 225 degrees to 325 degrees*** till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.  Cool completely before storing in airtight tin containers.  They keep for months, and improve with age.  Yield 3 to 12 dozen, depending on size.

You need to think about making those springerle for the holidays ! The year has slipped away and here in the Chicago area we have had our first frost, and the air is dry too! This is the scary thing…..Christmas is only 40 days away.

Get thee to the kitchen and bake!

Connie